The answer can be as simple as bitter-sweet soda water. Or as complex as slightly toasted grain, with hints of grapefruit, full-bodied aromatics that include
Easy Cheese & Beer Dips Canadian Split Pea Soup Perfect Braised Lamb Shanks The Naughty Gretchen The Old Growler’s Beer Menu #1 This revisits The
The “Lite” beer world began when a television advertisement featured two just slightly over-the-hill athletes arguing whether the same beer was full of flavor or
Who are you going to invite? Since this is your first “Beer Tasting,” let’s have some fun. Invite five or six friends who share your
In short, yes. What makes a Good Beer Go Bad? Three things can make a good beer go bad. Light The safest place for any
There are few more refreshing things in the world, in my opinion than a well-poured mug of brew, fresh from the tap in a place
THE PERFECT BEER COCKTAIL WHAT IS A PERFECT COCKTAIL? The accepted definition of a “Perfect Cocktail” is equal parts French vermouth, Italian vermouth, and dry
Season’s Greetings, Once again, it is time for The Old Growler to put together his Christmas Six-Pack. This year he visited the local specialty beer
The simple answer is between 2.5% alcohol by volume (ABV) and 67.5% (ABV). The Beer with The Highest Alcohol Content: Brewmeister Snake Venom “This is
Beer Serving Basics The most important thing to remember about serving beer is that it should be the freshest beer you can get. This is
About Peter Egelston “Peter grew up in California but moved to New York where he earned a degree in Spanish Literature at NYU. In 1984
There are many names for business establishments that dispense beverage alcohol to the public for a profit: bar, tavern, bistro, restaurant, gin mill, suds bucket,
First, let me introduce myself. I am Peter LaFrance, author of Beer Basics and Cooking & Eating With Beer, (John Wiley & Sons, Inc. – 1995). I have also been published in American Brewer, All About Beer, and Ale Street News.
I have been writing about the brewing industry since 1984. Credits include contributing editor for Restaurant Management and Top Shelf magazines. I have also written for Beverage Media, New Brewer, Beverage Dynamics, and All About Beer magazine.
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